Recipe Directions

Preheat oven to 325 degrees. Lightly butter three mini loaf pans (use non-stick pans
made of heavy gauge metal). Optional: For easy cleanup and removal, cut strips of
waxed paper to fit in the bottoms of the pans and allow them to hang over the edge by
an inch or two.

Put cream cheese and 2 eggs in the bowl of an electric mixer and beat with a
flat beater until smooth, thick and fluffy. Be sure to eliminate all cream cheese lumps.
Add the remaining eggs, one at a time, beating briefly after each addition. Add the
remaining ingredients and beat at slow speed. Add the wheat bran and nuts, blending
at low speed.

Spoon the batter into the pans and bake the banana bread for about 45 to 55
minutes or until done. Cool before slicing. Keep refrigerated (keeps for about 3 to 4
days). Freeze bread that isn't going to be used soon.